S’more Cake with Marshmallow Icing
With the end of summer fast approaching, it’s time to get outside and enjoy the remaining bit of hot weather. It will be gone before we know and we will be complaining about snow and how cold it is.
What better way to celebrate than with a S’more cake! This chocolate cake recipe is my all-time favourite! It is from Bouchon Bakery and it is the best chocolate cake you will ever eat! It is so good you can have it for breakfast!
This chocolate cake is unbelievably moist due to the mayonnaise that is in it, trust me you can’t taste any of the mayo after it’s baked.
This recipe is a little different, it is in grams but I have also written it in cups so the measurements may seem a little odd but trust me is totally worth it!
I hope you enjoy this cake as much as I did!
Ingredients
62 grams cocoa or 1/2 cup + 4 tbsp
202 grams all-purpose flour or 1 cup + 7 tbsp
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla extract
252 grams sugar or 1 cup + 4 tbsp
172 grams mayonnaise or 1 cup + 5 tbsp
210 grams water, room temperature or 1/2 cup + 6 tbsp
1 cup chocolate chips
7 gram crackers (used to put on the cake)
Marshmallow Icing
1 1/4 cup sugar
1/2 cup water
1 egg white beaten until stiff
18 large marshmallows
Directions
For Cake
Preheat the oven to 325°F. grease two cake pans, I sprinkle either a couple of tablespoons of flour (not the measured flour or cocoa used in the cake but extra) or cocoa so the cake comes out easier.
Sift cocoa, flour, baking soda, and baking powder into a small bowl. Add salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine egg, vanilla, and sugar. Mix on medium-low for 1 minute, then increase the speed to medium and whip for 5 minutes.
Scrape down the sides of the bowl and mix on medium-high for another 5 minutes.
Add mayonnaise and mix in on medium for 1 minute.
Fold in flour mixture and water in two alternating additions.
Add in the chocolate chips.
Pour batter into prepared cake pans smooth.
Bake 20 to 25 minutes, or until the cake springs back when pressed lightly and a skewer inserted into the center comes out clean.
Let the cake cool completely. Run a knife around the edges of the cake to help get them out of the pans.
Marshmallow Icing
Beat egg whites until they have stiff peaks then put aside. I tend to over-whip them cause they will be sitting for a bit.
Boil sugar and water while stirring frequently until syrup reaches 235 degrees or syrup forms a soft ball in ice water. Remove from heat.
Break the marshmallows in pieces and to the hot syrup. DO NOT STIR. Let sit for 1 -2 minutes.
Pour slowly over the stiffly beaten egg whites, beating rapidly.
Continue beating icing until it reaches the desired consistency to spread. If it gets too thick to spread beat in a few drops of water. If it’s too runny let it sit for a few minutes and it will thicken up as it cools.
To assemble the cake, start with one layer of chocolate cake. Spread some of the marshmallow icing on top so it is almost to the edges of the cake. Crush 3 of the graham crackers on top of the icing. Place the other layer of cake on top and press down slightly, this will help to get the icing to the edge of the cake.
Place more of the marshmallow icing on top of the second layer of cake and then finish crumbling the other 4 graham crackers on top.
S’more Cake
Ingredients
- 62 grams cocoa 1/2 cup + 4 tbsp
- 202 grams all-purpose flour 1 cup + 7 tbsp
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 252 grams sugar 1 cup + 4 tbsp
- 172 grams mayonnaise 1 cup + 5 tbsp
- 210 grams water, room temperature 1/2 cup + 6 tbsp
- 1 cup chocolate chips
- 7 Graham Crackers
Marshmallow Icing
- 1 1/4 cup sugar
- 1/2 cup water
- 1 egg white beaten until stiff
- 18 large marshmallows
Instructions
For Cake
- Preheat the oven to 325°F. grease two cake pans, I sprinkle either a couple of tablespoons of flour or cocoa so the cake comes out easier.
- Sift cocoa, flour, baking soda, and baking powder into a small bowl. Add salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine egg, vanilla, and sugar. Mix on medium-low for 1 minute, then increase the speed to medium and whip for 5 minutes.
- Scrape down the sides of the bowl and mix on medium-high for another 5 minutes.
- Add mayonnaise and mix in on medium for 1 minute.
- Fold in flour mixture and water in two alternating additions.
- Add in the chocolate chips.
- Pour batter into prepared cake pans smooth.
- Bake 20 to 25 minutes, or until the cake springs back when pressed lightly and a skewer inserted into the center comes out clean.
- Let the cake cool completely. Run a knife around the edges of the cake to help get them out of the pans.
Marshmallow Icing
- Boil sugar and water while stirring frequently until syrup reaches 235 degrees or syrup forms a soft ball in ice water. Remove from heat.
- Break the marshmallows into pieces and to the hot syrup. DO NOT STIR. Let sit for 1 -2 minutes.
- Pour slowly over the stiffly beaten egg whites, beating rapidly.
- Continue beating icing until it reaches the desired consistency to spread. If it gets too thick to spread beat in a few drops of water. If it's too runny let it sit for a few minutes and it will thicken up as it cools.
- When assembling the cake, put some marshmallow icing on the first layer of the cake. Then crush about 4 graham crackers on top of the icing. Place the second layer of cake with more marshmallow icing and then crush the remaining graham crackers.
